Cheesy Chicken Enchilada Dip

Cheesy Chicken Enchilada Dip… the most amazing cheese dip you will ever make!

As most of you know, I grew up in Arizona and recently moved to Ohio. It is absolutely GORGEOUS and we love it here, but it is seriously lacking in the Mexican food department. We have yet to find a good Mexican restaurant. A few weeks ago we went to one downtown and they literally served store bought tortilla chips and pace salsa. I was shocked! If you know of a good one… let me know ASAP.

Whenever we are craving good Mexican food, we end up making something at home. Which brings me to this cheesy chicken enchilada dip. You just can’t find a dip around here like this. My husband and I literally devoured it. This dip has a little bit of a kick but isn’t too spicy. It is so good!

The fresh cilantro added the perfect touch. Don’t skimp on it!

Seriously? Who could resist a pan full of this cheesy goodness? I certainly couldn’t. We really should have invited friends over when I made this. It was just TOO good to stop eating! Seriously. Probably my new favorite dip!

Cheesy Chicken Enchilada Dip

Course: Appetizer

Cuisine: Mexican

Prep Time: 10minutes

Cook Time: 25minutes

Total Time: 35minutes

Servings: 8

Calories: 57

Author: Jamielyn

Cheesy Chicken Enchilada Dip... the most amazing cheese dip you will ever make!

Instructions

Pre-heat oven to 375ºF.

Place the cream cheese in a large bowl and beat with an electric mixer until smooth and creamy. Mix in the enchilada sauce and mix until well combined. Stir in the chicken, green chiles, 3/4 cup shredded cheese, 2 Tablespoons cilantro and taco seasoning. Stir just until combined.

Spray an 8×8″ baking dish with cooking spray. Then pour the mixture inside the pan. Bake for 20 – 25 minutes, or until the cheese is bubbly. Top with fresh cilantro.

Serve with fresh tortilla chips.

Video

Notes

For a fun appetizer, serve in this dip in Mini Taco Boats. Line a baking sheet with foil and then place the boats on the foil. Fill the boats about 3/4 the way full. Top with cheese and then bake for 15-20 minutes, or until the cheese is bubbly.

These were so fun to serve in Old El Paso’s new Mini Taco Boats too. My husband loved them! He ate some of the dip with chips and then rolled it up like a taco and ate the rest that way. Add some rice, beans and corn and call it dinner!

Seriously. YUM. We couldn’t get enough of this. Enjoy!

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